Description
A hearty, oven‑baked twist on the classic Reuben sandwich, perfect for using leftover corned beef and serving a crowd.
Ingredients
Scale
- 2 cups corned beef, diced
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/2 cup Russian dressing
- 1 cup rye bread cubes
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup shredded rye breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl combine the corned beef, sauerkraut, shredded Swiss cheese, and Russian dressing; mix gently.
- Stir in melted butter, garlic powder, and black pepper until evenly distributed.
- Transfer the mixture to a greased 9×13‑inch baking dish.
- Sprinkle the rye bread cubes evenly over the top of the casserole.
- Add the shredded rye breadcrumbs for extra crunch.
- Bake for 35–40 minutes, or until the cheese is melted and the top is golden brown.
- Allow to rest 5 minutes before serving; garnish with extra dressing if desired.
Notes
Great for using leftover corned beef; can be reheated for leftovers. Serve with a side of pickles or coleslaw.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1 cup)
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 1800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Corned Beef Reuben Bake, Reuben sandwich, casserole, comfort food, holiday recipe